How to make Andhra Pepper Rasam -

Pleasantly fiery, this Andhra version of rasam is indeed very refreshing.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Tomatoes (टमाटर)

Cuisine : Andhra

Course : Dals and Kadhis

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For more recipes related to Andhra Pepper Rasam checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Narkol Diye Cholar Dal - SK Khazana Jain Moong Ni Kadhi Aam Kadhi (Fajeto) Dal Kababi

Andhra Pepper Rasam

Andhra Pepper Rasam Recipe Card


The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Andhra Pepper Rasam Recipe

  • Split pigeon pea (toor dal/arhar dal) boiled 2 tablespoons

  • Tomatoes chopped 1 medium

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Tamarind pulp 1/2 tablespoon

  • Curry leaves 8-10

  • Fresh coriander leaves a few sprigs

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Fenugreek seeds (methi dana) a pinch

  • Split pigeon pea (toor dal/arhar dal) 1 tablespoon

  • Black peppercorns 20-25

  • Oil 2 tablespoons

  • Dried red chillies 2

  • Asafoetida 1/2 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Curry leaves 8-10


Step 1

Put the boiled dal in a deep non stick pan and mash well. Add the water in which it was cooked and mix.

Step 2

Add tomato, turmeric powder, salt and tamarind pulp and mix well. Add 3 cups of water and let it cook.

Step 3

Dry roast coriander seeds, cumin seeds, methi dana, toor dal and peppercorns till fragrant. Add curry leaves to the dal mixture, cover and cook.

Step 4

Cool and powder the roasted spices. Add 2 tbsps of this powder to the dal mixture and mix well.

Step 5

Cover and cook till tomatoes are completely soft. For tempering heat oil in a small non stick pan.

Step 6

Chop coriander leaves. Break red chillies and remove seeds.

Step 7

Add asafoetida and red chillies to hot oil. Add mustard seeds, curry leaves and when the seeds splutter add this to the rasam and cover to trap flavours.

Step 8

Add coriander leaves and mix well. Serve hot by itself or with hot steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.